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Butcher
The Butcher is a craftsman specializing in the preparation and cutting of meat for sale.
Missions: Butcher
This profession is crucial in the interim to meet temporary needs, such as during periods of high demand, or to replace staff on leave, thus guaranteeing continuity of service in the butcher's shop.
The Butcher begins his day by receiving and checking the quality of the carcasses and cuts of meat delivered. He then proceeds to cut the meat, in compliance with hygiene and safety standards, and prepares it for sale in pieces, steaks, roasts or other specific cuts. The Butcher also debones meats, removing inedible parts and trimming cuts to make them more attractive to customers. In addition to cutting, he may be asked to prepare elaborate products, such as marinades, kebabs or stuffings. He then organizes the presentation of meats in the shop window to optimize their appeal. Butchers also advise customers on meat types, cooking methods and recipes. At the end of the day, he cleans and disinfects his workstation, as well as all the tools used, to comply with hygiene standards. Lastly, he or she helps manage stock levels by monitoring available quantities and placing replenishment orders.
Strong meat cutting and preparation skills
Good physical condition for standing work and handling heavy loads
Precision and care in making cuts
Thorough knowledge of hygiene and food safety standards
Sense of service and ability to advise customers
Rigorous organization and stock management
Ability to work in a team and adapt quickly to a new environment
Flexibility to work early mornings or staggered shifts
Researched profile
- Strong meat cutting and preparation skills
- Precision and care in making cuts
- Sense of service and ability to advise customers
- Flexibility to work early mornings or staggered shifts
Skills and training
Butchers generally require a CAP Boucher, a Bac Pro Boucher-Charcutier, or a BP (Brevet Professionnel) Boucher. Previous butchery experience is often required to master cutting and preparation techniques.
Butchers can progress to positions such as Head Butcher, Department Manager in supermarkets, or even open their own butcher's shop. With experience, they can also specialize in areas such as butchery, halal or organic butchery, or the management of a meat processing business.
As a temporary butcher, you'll have the opportunity to work in a wide range of establishments, from artisan butchers to supermarkets and caterers. This diversity enables you to gain a wide range of experience while discovering different working methods and regional specialties. Temporary work is also an excellent way of meeting seasonal needs, such as the festive season, while retaining the flexibility to choose your assignments. For bakers who like to take on new challenges, temping allows them to test out different work environments and expand their professional network before committing to a permanent position.
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